This flavour-packed dressing is not only delicious on a salad (such as the Tofu, Tomato and Shiso Salad on page 68 and the Chicory Salad on page 72), but is also fantastic as a marinade for steak, grilled fish and grilled vegetables.
Place the cooked onion, the remaining olive oil, soy sauce, rice vinegar, sugar, ginger and garlic in a blender and blitz until well blended.
Store the dressing in a sterilised screw-top jar and keep refrigerated for up to 10 days.
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